Moist Gluten-Free Pumpkin Spice Cornbread
Delight in a slice of this Moist Gluten-Free Pumpkin Spice Cornbread, a delicious reinterpretation of a classic family recipe. The combination of white and brown rice flours creates a light and fluffy texture, while the cornmeal adds a delightful sweetness. The addition of pumpkin not only enhances the bread's moisture but also infuses it with a creamy richness that mimics traditional wheat-based cornbread. Balanced with a hint of lemon juice and an array of warming spices—cinnamon, allspice, nutmeg, and ginger—this cornbread offers a comforting hug of flavor in every bite. Serve it warm straight from the oven with almond butter, regular butter, or enjoy as a perfect snack on its own. This versatile bread pairs beautifully with hearty soups, zesty salads, or simply as a sweet treat alongside your favorite cup of herbal tea. And though it keeps well in the fridge, its springy texture is best enjoyed fresh.
10
Servings
240
Calories
16
Ingredients
Ingredients
white rice flour
3/4 cup (sifted)
brown rice flour
3/4 cup (sifted)
yellow cornmeal
1 cup (mixed in)
gluten-free baking powder
2 teaspoons (sifted)
baking soda
1 teaspoon (sifted)
fine Celtic sea salt
1/2 teaspoon (sifted)
xanthan gum
1/2 teaspoon (sifted)
canned organic pumpkin
2 cups (pureed)
soy milk or hemp milk
1 cup (liquid)
soft unsalted organic butter or vegan margarine
1/2 cup (softened)
organic eggs
3 (beaten)
lemon juice
3 tablespoons (freshly squeezed)
cinnamon
3/4 teaspoon (ground)
allspice
1/4 teaspoon (ground)
nutmeg
1/4 teaspoon (ground)
ground ginger
1/4 teaspoon (ground)
Instructions
1
Preheat your oven to 350°F (185°C) and grease or line a square loaf tin with parchment paper.
2
In a large mixing bowl, sift together the white rice flour, brown rice flour, gluten-free baking powder, baking soda, xanthan gum, Celtic sea salt, and spices. Stir in the yellow cornmeal until well combined.
3
In a separate bowl or using a stand mixer, cream the soft butter until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the lemon juice until well combined.
4
Gradually add the canned pumpkin and your choice of milk to the butter mixture, stirring slowly to incorporate all ingredients into a smooth consistency.
5
With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until no lumps remain and a thick batter forms.
6
Pour the batter into the prepared loaf tin, smoothing the top with a spatula. Bake in the preheated oven for about 90 minutes, or until a skewer inserted in the center comes out clean.
7
Once baked, remove the cornbread from the oven and let it cool in the tin for about 5 minutes. Carefully transfer it to a wire rack to cool completely.
Nutrition Information
35.6g
Carbs
4.2g
Protein
3.4g
Fiber
1.8g
Sugar
30mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
Is this Moist Gluten-Free Pumpkin Spice Cornbread recipe actually gluten-free?
Yes, the recipe uses a blend of white and brown rice flours instead of wheat flour, ensuring it is completely gluten-free.
What flours are required for this cornbread?
You will need 3/4 cup of white rice flour, 3/4 cup of brown rice flour, and 1 cup of yellow cornmeal.
How many servings does this recipe yield?
This recipe makes 10 servings.
How many calories are in one serving?
Each serving contains approximately 240 calories.
What is the total baking time for this pumpkin spice cornbread?
The cornbread needs to bake for about 90 minutes in the oven.
What temperature should the oven be set to?
Preheat your oven to 350°F (185°C) before baking.
Can I use a dairy-free milk for this recipe?
Yes, the recipe specifically recommends using 1 cup of soy milk or hemp milk.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
What type of pumpkin should I use?
The recipe calls for 2 cups of pureed canned organic pumpkin.
Can I substitute butter with a vegan alternative?
Yes, you can use 1/2 cup of vegan margarine instead of organic butter.
How many eggs are needed?
You will need 3 beaten organic eggs for this recipe.
What spices are used to create the pumpkin spice flavor?
The spice blend includes cinnamon, allspice, nutmeg, and ground ginger.
Why is lemon juice added to the batter?
Three tablespoons of fresh lemon juice are added to provide a hint of brightness and balance the warming spices.
What is the purpose of xanthan gum in this recipe?
Xanthan gum helps provide structure and elasticity to the cornbread, which is essential in gluten-free baking.
What is the carbohydrate content per serving?
There are 35.6g of carbohydrates in each serving.
How much fiber is in each slice?
Each slice contains 3.4g of fiber.
How much sugar does this cornbread contain?
This recipe is relatively low in sugar, containing only 1.8g per serving.
How much protein is provided per serving?
Each serving provides 4.2g of protein.
Is there cholesterol in this cornbread?
Yes, there is approximately 30mg of cholesterol per serving.
What type of salt should I use?
The recipe calls for 1/2 teaspoon of fine Celtic sea salt.
Should the dry ingredients be sifted?
Yes, the white rice flour, brown rice flour, baking powder, baking soda, xanthan gum, salt, and spices should all be sifted together.
What kind of baking pan is recommended?
A square loaf tin, either greased or lined with parchment paper, is recommended.
How do I know when the cornbread is done?
The cornbread is done when a skewer inserted into the center comes out clean.
How long should the cornbread cool after baking?
Let it cool in the tin for 5 minutes, then move it to a wire rack to cool completely.
What are the best ways to serve this cornbread?
It is delicious warm with almond butter or regular butter, and pairs well with soups, salads, or herbal tea.
How should I store leftovers?
You can store the cornbread in the refrigerator, though it is best enjoyed fresh to maintain its springy texture.
Can I use regular cornmeal?
Yes, the recipe uses 1 cup of yellow cornmeal mixed into the sifted flour.
Is the texture of this bread light or heavy?
The combination of rice flours and pumpkin creates a light, fluffy, and moist texture.
Does this recipe use baking soda or baking powder?
It uses both: 2 teaspoons of gluten-free baking powder and 1 teaspoon of baking soda.
Can I eat this as a snack?
Yes, it is described as a perfect healthy snack on its own or as a sweet treat.